How to Make Carnitas

Contributor

By Sandy Smith
eHow Contributing Writer

Article Rating: (25 Ratings)

Carnitas is a traditional Mexican shredded meat dish, typically made with pork shoulder but occasionally made with beef chuck. Slow-cooked in either simmering lard (traditional) or spiced broth (modern), the meat falls apart into tender, flavorful shreds when finished. Carnitas is typically used as filling for tacos, tamales, and burritos, or it is served with tortillas and condiments such as salsa, guacamole, and lime wedges. Both methods of preparation produce good results, but home chefs tend to prefer the broth method, being both more convenient and less greasy. The authentic hot-lard method is still utilized by many local Mexican cooks who prepare carnitas for sale in neighborhood shops.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

2 cloves garlic, chopped
1 yellow onion, chopped
1 can (14.5 ounces) diced tomatoes
1 can (4 ounces) chopped green chilies, drained
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 chicken bouillon cube or 1 teaspoon chicken bouillon granules
1/4 teaspoon dried oregano, crushed
1 cup water
2 pounds boneless pork butt or shoulder, well trimmed
1 bay leaf
Salt to taste

Broth-Braised Carnitas

Step 1

In a medium-sized nonreactive mixing bowl, combine garlic, onion, tomatoes, chilies, chili powder, cumin, pepper, bouillon, oregano, and water. Stir to combine.
Step 2

Place pork in a large saucepan. Pour tomato mixture over the pork, turning the pork so that all surfaces are coated. Add bay leaf to pot.
Step 3

Bring to a boil over medium-high heat, cover pot, lower heat, and let simmer until pork is tending and falling apart, approximately 2 hours. Periodically turn the pork while it is cooking.
Step 4

When the meat is done, remove it to a cutting board, let cool for 10 minutes, and shred with 2 forks. Taste for seasonings and adjust if necessary. Return to cooking liquid in pot for another fifteen minutes. Remove and discard bay leaf. Preheat oven to 400 degrees F. Remove shredded pork from cooking liquid with a slotted spoon and spread out in a lightly oiled roasting pan. Roast meat for 15 minutes at 400 degrees F until the edges are crispy and browned.
Step 5

Serve the carnitas hot with warm tortillas and condiments such as sour cream, pico de gallo, chopped cilantro, guacamole, and lime wedges. Alternatively, use the carnitas to fill tacos, tamales, or burritos.

Lard-Braised Carnitas

Step 1

If you wish to try cooking your carnitas using the traditional melted-lard method, melt 2 pounds of lard in a large, deep saucepan over medium heat. Cut 2 pounds of well-trimmed pork butt into cubes and season it with salt and pepper.
Step 2

Carefully add the pork to the simmering lard. Do NOT allow the lard to boil. You are simmering, not deep-frying, the pork. The pork should not cook too quickly on the outside, or the interior will be undercooked.
Step 3

Check the pork cubes for doneness after about an hour. The meat should be very tender and shred easily with two forks. Once the pork is cooked, let it drain on paper towels, cool for fifteen minutes, then shred it.
Step 4

Pour two cups of good-quality salsa into a large skillet. Add the shredded pork and simmer until heated through. Serve as above.

Comments

seedling said

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on 1/30/2009 This recipe was really delicious. I used the Broth-Braised Carnitas with homemade tortillas. They were so good I ended up eating 8 tacos! It goes great with tomatillo salsa.